Waxy corn, also known as sticky corn, is a type of corn that has a higher proportion of amylopectin starch compared to other types of corn. This gives it a sticky, waxy texture when cooked. Waxy corn is used in a variety of dishes, particularly in Asian cuisine.
Waxy corn has the same basic appearance as other types of corn, with kernels that are typically yellow or white.
Waxy corn is a warm-season crop that requires well-drained soil and full sun. It can be grown in a variety of climates but is best suited to areas with long, warm summers. The ideal soil temperature for germination is between 60 and 95 degrees Fahrenheit.
Waxy corn typically germinates in 7-10 days.
Waxy corn is usually harvested when the kernels are still immature, as they are most flavorful and tender at this stage.
Waxy corn is a good source of carbohydrates, dietary fiber, and certain vitamins and minerals.
Waxy corn is commonly used in Asian cuisine, particularly in dishes such as stir-fries, soups, and dumplings. It can also be used to make cornstarch, which is used as a thickening agent in cooking.
Like other types of corn, waxy corn is a good source of fiber, which can help promote digestive health. It also contains antioxidants, which may help protect against certain diseases.